Dynamics of microbial contamination in a poultry hatchery

Abstract

The hatcheries may become contaminated with pathogenic bacteria which could spread in the hatchery through the air. That is why the implementation of an effective cleaning and disinfection program and the maintenance of good hygiene are extremely important for the normal course of production and for reducing the spread of infectious agents. In this study, data on the degree and dynamics of bacterial contamination in a poultry hatchery are presented. In the incubation sector, bacterial contamination on the surfaces was found to be low-level ranging from 0.25 to 4.43x101 CFU/ cm2 but in the air it was strongly influenced by the hatching. In the hatchery sector, bacterial contamination on the surface and in the air was high, with the highest values found on the egg shells (1.77x106 CFU/cm2), on the floor (3.2x104 CFU/cm2) and in the air (1.77x105 CFU/cm3) of hatcher cabinets during hatching. The results obtained show that the most important source of microbial contamination in the hatchery is the hatchery sector, especially during hatching, when highly contaminated materials as fluff, shells and dried secretions are released. In case of poor organization of working process, the bacteria could spread by air and contaminate the other sectors of the hatchery. The study confirms the importance of a different approach in the development of preventive measures, depending on the degree of risk in different zones in the hatchery, which is the basis for the effective management practice aimed at decreasing microbiological hazards in hatcheries.

Keywords

• poultry
• hatchery
• microbial contamination
• hygiene
• risk